Junior Sous Chef

Highgate Hotels is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is a dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio represents an asset value exceeding $20B and generates over $5B in cumulative revenues.

The company provides guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition, and develops bespoke hotel brands using industry-leading revenue management tools. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location
One of the longest-standing hotels in Downtown L.A., Hotel Figueroa recently completed a restoration by Studio Collective. Hotel Figueroa features 268 rooms and suites, five food & beverage outlets, and a landscaped courtyard with an iconic coffin-shaped pool. The hotel supports rotating art exhibits highlighting Los Angeles artists in line with its 1926 founding as a project financed, owned, and operated by women.

The junior sous chef is responsible for overseeing the kitchen’s daily operations, ensuring food quality, safety, and efficiency. This role involves supervising kitchen staff, managing inventory, and maintaining high standards of cleanliness and organization. The Junior Sous Chef works closely with the Executive Chef and other kitchen personnel to deliver a superior dining experience.

• Oversee and manage kitchen staff, including line cooks, prep cooks, and dishwashers.
• Train employees on kitchen procedures, safety protocols, and hygiene standards.
• Ensure smooth kitchen operations by coordinating food preparation and cooking activities.
• Monitor food quality and presentation to maintain high standards.
• Oversee kitchen equipment maintenance and report issues to management.
• Coordinate kitchen activities, ensuring staff adherence to recipes and standards.
• Conduct regular performance evaluations and provide constructive feedback.
• Promote a positive, collaborative, and professional kitchen environment.

• Enforce food safety and sanitation standards following health regulations.
• Conduct regular quality checks of food products and dishes.
• Inspect the kitchen to ensure cleanliness and compliance.
• Implement and monitor safety procedures to prevent accidents and injuries.
• Collaborate with front of house to ensure smooth service and guest satisfaction.
• Address and resolve customer complaints or concerns regarding food quality.

• Check and respond to emails in a timely manner.
• Review Dayforce daily to ensure hourly staff are correctly clocked in/out; monitor PTO requests and attendance.
• Process daily receiving POs on Birch Street; understand order usage and placement.
• Prepare prep lists, production lists, and organize invoices.
• Create and update the employee schedule.

• Create and prioritize production lists for daily operations.
• Cover hourly staff breaks.
• Assist hourly staff across stations in the café and ensure full menu execution.
• Follow and develop recipes; maintain inventory for Café Fig and employee cafeteria.
• Maintain knowledge of inventory in walk-ins, dry storage, and freezer; ensure cleanliness and organization of Café Fig kitchen and production areas.

• Minimum of 2–3 years of experience in a professional kitchen, with at least 1 year in a leadership or supervisory role.
• Experience in high-volume, fine dining, or hotel kitchens is a plus.
• Familiarity with kitchen safety and sanitation guidelines (Serv Safe Certification).
• Experience with inventory management, ordering, and cost control.
• Ability to handle various cooking stations (grill, sauté, garde manger, etc.).
• Ability to stand for extended periods, lift up to 50 lbs, and work in hot/cold kitchen environments.
• Flexible availability, including nights, weekends, and holidays.